Matcha Cupcakes

レシピ

材料・調味料 (10 人分)

Unsalted Butter (Room temp): 85g

Caster Sugar: 85g

Egg: 1

Pure Vanilla Extract: 1 tsp

Matcha Powder: 1.5tsp

All - purpose Flour: 200g

Fresh Milk (Full cream at room temp): 210ml

Salt: 0.5tsp

Apple Cider Vinegar: 1tsp

Baking Soda: 1tsp

作り方

0: Preheat oven to 180 degrees and line muffin tin with paper liners.

1: Dissolve salt in milk and set aside.

2: With a stand - mixer and paddle attachment, cream butter and sugar together at medium to high speed till light and fluffy. It should look pale yellow.

3: Turn down the speed to the lowest setting. It is important to use the lowest setting from here onwards so as to keep the batter aerated. Add egg and vanilla extract into the mixer and combine well.

4: Add in matcha powder and mix well.

5: Add flour and milk mixture alternately. Let the batter mix well before adding in the next. (eg. Flour-Milk-Flour-Milk-Flour)

6: Add apple cider vinegar to the baking soda. (it will fizzle!) Give it a quick stir and quickly pour the mixture into batter.

7: Mix everything until batter is smooth.

8: Fill each cupcake liner till 3/4 full.

9: Bake the cupcakes at 180 degrees for 10 minutes, followed by 170 degrees for another 10 minutes.

10: Let cupcakes cool before decorating

ポイント

This makes 12 cupcakes.

I used a Swiss meringue buttercream with matcha to decorate the cake. I decorated with a Wilton 2D tip.

Make sure all ingredients are at room temperature before mixing.